This Steak Frites recipe brings the beloved French bistro favorite straight to your kitchen.
With juicy, seared steak and golden twice-cooked fries, it’s a restaurant-quality meal that’s surprisingly easy to recreate at home.
Why You’ll Love This Steak Frites
Crispy, Golden Fries: Twice-cooked for ultimate crunch
Juicy, Tender Steak: Perfectly seasoned and pan-seared
Better Than Restaurant: Made fresh, just how you like it
Customizable: Pair with your favorite sauce or seasoning
Date-Night Worthy: Elegant yet simple
What You’ll Need (Ingredient Highlights)
Steak: Ribeye, NY strip, or filet mignon – high-quality beef is key
Russet Potatoes: Best for crispy fries
Neutral Oil: For frying (like vegetable or canola oil)
Salt & Pepper: Classic seasoning for both components
Butter & Garlic: Optional for basting steak
Pro Tips Before You Start
Soak Potatoes: In cold water to remove excess starch
Dry Thoroughly: Wet potatoes = soggy fries
Use a Cast-Iron Skillet: Best for a perfect steak crust
Rest the Steak: 5–10 minutes before slicing
Fry Twice: Once to cook, once to crisp
How to Make Steak Frites
Step 1: Prep the Fries
Peel (optional) and cut potatoes into matchsticks.
Soak in cold water for at least 30 minutes.
Drain, dry thoroughly with towels.
Step 2: First Fry
Heat oil to 325°F. Fry potatoes in batches for 4–5 minutes until just tender.
Drain on a rack or paper towel.
Step 3: Cook the Steak
Season steak generously with salt and pepper.
Heat a cast-iron skillet over high heat.
Sear steak for 3–4 minutes per side (adjust for thickness).
Optionally baste with butter, garlic, and herbs during last minute. Transfer to rest.
Step 4: Second Fry
Increase oil temperature to 375°F.
Fry potatoes again for 2–3 minutes until deep golden brown. Season with salt.
Step 5: Serve
Plate the steak alongside fries.
Serve with your favorite sauce (béarnaise, aioli, or compound butter).
What to Serve It With
Béarnaise or chimichurri sauce
Garlic herb butter
Arugula salad with lemon vinaigrette
Roasted vegetables
Red wine or sparkling water
Variations / Substitutions
Air Fryer Fries: For a lighter twist
Different Cuts: Sirloin or hanger steak are great too
Truffle Salt on Fries: For a gourmet flair
Sweet Potato Fries: For a flavorful change-up
Herb Butter Finish: Instead of pan basting
Storage & Leftovers
Steak: Store in airtight container in fridge up to 3 days
Fries: Best fresh, but can be reheated in oven or air fryer
Reheating Tip: Avoid microwaving fries – they’ll lose crispness
FAQs
Can I cook the fries ahead of time?
Yes! Do the first fry, then store until ready for final crisping.
What’s the best oil for frying?
Use a neutral high smoke point oil like vegetable or canola.
Should I season the steak before or after cooking?
Season generously before cooking for best flavor and crust.
Can I grill the steak instead?
Absolutely—grilled steak works beautifully too.
Can I make this gluten-free?
Yes! Just use gluten-free sauces if serving on the side.
Final Thoughts
Steak Frites is the ultimate comfort food dressed up with French flair.
Whether you’re making it for a weeknight treat or a special dinner, this recipe guarantees a flavorful, satisfying plate that’s as good as your favorite bistro—if not better.
Steak Frites
Ingredients
- 2 boneless ribeye or NY strip steaks
- 4 large russet potatoes
- Salt and black pepper
- Neutral oil for frying
- Optional: 2 tbsp butter 2 garlic cloves
Instructions
- Cut and soak potatoes in cold water for 30 mins. Drain and dry.
- First fry at 325°F for 4–5 mins. Set aside.
- Season steaks and sear in hot skillet 3–4 mins per side. Rest.
- Second fry at 375°F for 2–3 mins until golden and crispy.
- Plate steak and fries. Serve with optional sauce or butter.
- See full steps with tips & photos → https://p4pd.org/steak-frites-recipe/
Notes
